Posted - 2012.04.03 23:52:00 -
[1] - Quote
Earlier today I saw your normal every day scambot in local, offering a contract with three of the same item for 420mil total. The item in question was very low volume, with only five units for sale in the entire game market. Two jumps away was a buy order for that same item, 200mil a piece, with a minimum of three to execute the transaction. I quickly picked up on the scam. The idea is that a sucker will see the buy order, accept the contract and the buy order will quickly be cancelled.

But not so fast. Three of the five available units were in the same station, in Jita. So I burned at best speed over to Jita, monitoring the buy order, and purchased the three available units for 30mil each. I burned back, checking the order after each jump. It was still there. I docked. Still there. Right clicked on the item and clicked sell. It was still there.

I took a screenshot and clicked sell, thinking I won many intarwebz. A minute passed and I checked my wallet. No money. Checked my orders, and I had a sell order. The buy order was not processed.

So, okay, maybe he cancelled his buy order. But lets consider the facts here. I spent 28 minutes burning from desto to desto. I spent about 45 seconds in station waiting for CQ to load. I verified that the contract was still outstanding. And yet somewhere within the 2.41 seconds it took to take a screenshot and click sell he was able to cancel? I highly doubt that.

To clarify, my issue here is not with scamming. It is legal. But being rather tech savvy myself, I do find it very, very suspicious that it was cancelled in such a way with no foreseeable triggers.

Posted - 2012.04.04 00:04:00 -
[3] - Quote
The Buy Order you saw is, in itself, the scam. It's made possible by a skill called Margin Trading. Google "Eve Margin Trading Scam" and you'll soon know how and why you were scammed.

There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Polish cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."

Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.It is often asserted (e.g., on the packaging of MacSween's haggis) that the dish is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes; these are boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.

History

The haggis is frequently assumed to be Scottish in origin though there is little evidence for this, and food writer Alan Davidson states that the Ancient Romans were the first people known to have made products of the haggis type. A kind of primitive haggis is referred to in Homer's Odyssey, in book 20, when Odysseus is compared to "a man before a great blazing fire turning swiftly this way and that a stomach full of fat and blood, very eager to have it roasted quickly." Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well" (Andrew Zimmern). In times of famine people would eat whatever it was that they could get their hands on, which is how all those fascinating ingredients became a part of Scottish tradition.

Clarissa Dickson Wright repudiates the assumption of a Scottish origin for haggis, claiming that it "came to Scotland in a longship [ie. from Scandinavia] even before Scotland was a single nation.". Dickson-Wright further cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hagGGt part of the word is derived from the Old Norse hoggva or the Icelandic haggw, meaning 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish. One theory claims that the name "haggis" is derived from Norman French. Norman French was more guttural than normal French so that the "ch" of "hachis", i.e. "chopped", was pronounced as the "ch" in "loch", giving "haggis".

Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly GGv likely in a vessel made from the animal's hide GGv was one way to make sure these parts did not go to waste.

Folklore

In the absence of hard facts as to haggis' origins, popular folklore has provided more fanciful theories. One is that the dish originates from the days of the old Scottish cattle drovers. When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens. They used the ingredients that were most readily available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey. Other speculations have been based on Scottish slaughtering practices. When a Chieftain or Laird required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the offal as their share.

Modern usage

Recitation of the poem Address to a Haggis by Robert Burns is an important part of the Burns supper.

Haggis is traditionally served with the Burns supper on the week of January 25, when Scotland's national poet, Robert Burns, is commemorated. He wrote the poem Address to a Haggis, which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!" During Burns's lifetime haggis was a popular dish for the poor, as it was very cheap, being made from leftover, otherwise thrown away, parts of a sheep (the most common livestock in Scotland), yet nourishing.

Haggis is widely available in supermarkets in Scotland and other parts of the world (and in some parts of England) all the year round, with cheaper brands normally packed in artificial casings, rather than stomachs, just as cheaper brands of sausages are no longer stuffed into animal intestines. Sometimes haggis is sold in tins, which can simply be microwaved or oven-baked. Some supermarket haggis is largely made from pig, rather than sheep, offal.

Haggis can be served in Scottish fast-food establishments deep fried in batter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun, and a "haggis bhaji" is another deep fried variant, available in some Indian restaurants in Glasgow. Higher class restaurants sometimes serve chicken breast stuffed with haggis which is often referred to as "Chicken Jacobite"; haggis can also be used as a substitute for minced beef in various recipes. In some Scottish butchers, Haggis is combined with Lorne sausage, colloquially known as "Braveheart" sausage.

1. To make the caramelized onions; heat olive oil and butter in a large frying pan over medium heat. Add onion and salt and cook, stirring with a wooden spoon, until translucent, about 5 to 7 minutes. Reduce heat to low, add water, cover and cook another 5 minutes, checking occasionally to be sure onions are not catching on bottom of pan.

2. Remove cover, turn heat to medium, and stir with wooden spoon. Continue cooking until water is completely evaporated and onion is golden brown. Remove to a bowl and set aside.

3. Set the oven rack to the middle position. Preheat the oven to 400 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray.

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